We love a tailgate—as is evidenced here, here, and here—but, admittedly, it’s nice to watch the occasional away game from our home turf. No planning for game-day fan food? I’m in!

Not so fast. There’s a knock on the door and a couch’s worth of my husband’s best buddies walk in rearing for another game day. I’m assured our unexpected guests aren’t hungry but, as they longingly watch a commercial for processed cheese dip, I’m suddenly racking my mind for a crowd-pleasing one-dish wonder. Enter, the October issue’s Tex-Mex Chicken Chili with Lime.

Take it from me, rather than scourging the recesses of the fridge for a hostess’ version of the Hail Mary pass, keep it stocked with the ingredients for our chicken chili. It’s ready in just 45 minutes!

1. Melt butter with oil in a Dutch oven over medium heat. Add white onion and next 7 ingredients, and sauté 8 minutes or until translucent. Add garlic, and cook 30 seconds.

2. Stir in beans and beer, and cook 5 minutes or until liquid is reduced by half. Add chicken and broth; bring to a boil over high heat. Reduce heat to medium-low, and simmer 30 minutes until thickened. Serve with desired toppings.

Now, it’s your turn! Head over to Twitter and tell us what you’re cooking when last-minute fans are knocking! Don’t forget to use #PublixTailgate for your chance to win this week’s $250 Publix gift card. Official rules here.